Paleo Eggnog

Paleo Eggnog
  • 4 cups non-dairy milk of choice (I used canned coconut milk)
  • 6 egg yolks
  • up to ¾ cup sweetener of choice (I used maple syrup & honey)
  • 1 tbsp vanilla bean paste (not paleo - feel free to use vanilla extract, real vanilla bean, or vanilla bean powder)
  • 1-1/2 tsp freshly grated nutmeg
  • 3 whole cinnamon sticks
  • ¼ tsp ground cloves
  • tiny pinch of sea salt
  1. Bring milk, cloves, cinnamon sticks, vanilla, nutmeg, and salt just to boil in medium saucepan on low heat.
  2. Beat egg yolks and sugar in medium bowl until pale yellow in color and fluffy. Gradually add 1 cup of the hot milk mixture, mixing with wire whisk until well blended.
  3. Gradually whisk mixture back into the remaining milk mixture in the saucepan. Cook and stir on medium-low heat 3 to 5 minutes or until mixture thickens and coats the back of a spoon.
  4. Strain into large bowl. Cool slightly. Cover. (I don't strain it. I'm lazy. Whatever. Still good.)
  5. Refrigerate overnight or until well chilled.
Nicole on twitterNicole on pinterestNicole on instagramNicole on facebookNicole on email2
Blogger at Merit + Fork
Chef de Cuisine of Merit + Fork, Nicole's posts are primarily food driven, with a dash of natural health and beauty tips for good measure.

No Comments

Post a Comment

Rate this recipe: